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Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae

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Summary

Secondary products in wines obtained by pure, mixed and sequential cultures of Saccharomyces cerevisiae, Hanseniaspora guilliermondii or Kloeckera apiculata were studied. Consistent differences in the composition were determined in wines fermented by sequential cultures. When S. cerevisiae was added to musts partially fermented by apiculate yeasts, its metabolism was significantly affected. In particular it synthesized high amounts of n-propanol and metabolized high quantities of acetoin, produced by apiculate yeasts

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Authors and Affiliations

  1. Dipartimento di Scienze degli Alimenti, Università di Udine, Udine, Italy

    Zironi R., Battistutta F. & Comi G.

  2. Dipartimento di Protezione e Valorizzazione Agroalimentare. Sezione di Chimica e Tecnologia degli Alimenti, Università di Bologna, Via San Giacomo 7, 40126, Bologna, Italy

    Romano P. & Suzzi G.

Authors
  1. Zironi R.
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  2. Romano P.
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  3. Suzzi G.
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  4. Battistutta F.
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  5. Comi G.
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Zironi, R., Romano, P., Suzzi, G. et al. Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae . Biotechnol Lett 15, 235–238 (1993). https://doi.org/10.1007/BF00128311

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  • DOI: https://doi.org/10.1007/BF00128311

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